Duration
Number of credits
| Master in innovation management and the food design (120 ECTS) | 30 crédits |
Lecturer
Coordinator
Language(s) of instruction
French language
Organisation and examination
Teaching in the second semester
Schedule
Units courses prerequisite and corequisite
Prerequisite or corequisite units are presented within each program
Learning unit contents
Group Master thesis.
Learning outcomes of the learning unit
The student will be able to design an innovative food product.
Prerequisite knowledge and skills
MICA0013-1
Planned learning activities and teaching methods
Product design in laboratory.
Master thesis report and oral presentation.
Mode of delivery (face to face, distance learning, hybrid learning)
Organisational adjustments related to the current health context
Recommended or required readings
Assessment methods and criteria
Below you will find information on the evaluation methods planned for in-person and remote exams as well as those planned for hybrid sessions. Depending on how the health crisis evolves, the chosen method will be communicated to you no later than one month before the start of the exam session.
Evaluation of writen report and oral presentation.
Work placement(s)
Organizational remarks
Video capsule of no more than 180 seconds.
Contacts
Christophe Blecker 081/62 23 08 christophe.blecker@uliege.be